Yaki Miso Goya Nasu Udon

Yaki Miso Goya Nasu Udon is a flavorful Japanese dish featuring grilled eggplant and bitter melon in a savory miso sauce, served over tender udon noodles. This paleo-friendly recipe brings together the unique tastes of Japanese ingredients for a satisfying supper.

Ingredients

• Udon noodles - 200 grams
• Eggplant - 1 medium (about 250 grams), sliced
• Bitter melon (goya) - 100 grams, thinly sliced
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Water - 500 ml
• Salt - to taste

Steps

1. Bring a pot of water to a boil and cook the udon noodles according to package instructions, then drain and set aside.
2. In a frying pan, heat sesame oil over medium heat and add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the sliced eggplant and bitter melon to the pan, cooking until the eggplant is soft and slightly browned (about 5-7 minutes).
4. In a small bowl, mix the miso paste and coconut aminos with a little water to create a smooth sauce.
5. Pour the miso sauce over the cooked vegetables in the frying pan, stirring to combine and heat through for another 2-3 minutes.
6. Add the cooked udon noodles to the pan and toss everything together until well-coated and heated through.
7. Serve hot, garnished with chopped green onions and adjust salt to taste.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 62 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Bitter melon is known to aid in blood sugar regulation.

Tags